Red Cabbage Wraps With Quinoa and Goat Cheese

Photo Credit to Mardi of the Sprout and Pea Blog

These days, quinoa  has become a very popular cooking ingredient and considering that it’s high in protein, gluten-free, easy to digest, and quick to cook,  it’s not that surprising. A few months ago, a recipe for Quinoa Burgers with Greek Yogurt Dressing that I posted was a real hit, so I thought I’d hunt up another quinoa recipe to share. In my search, I found these Red Cabbage Wraps with Quinoa and Goat Cheese from Mardi of the Sprout and Pea Blog that definitely looked like it would be a tasty addition to this blog. Click here to see the original recipe post.

As a child, Mardi grew with a mother who was a former chef and as such, was always surrounded by delicious, fresh and home cooked food.  It was that love of cooking inherited from her Mom that gave birth to her blog as a way to document and share her experiments with food through cooking her own food on a daily basis.  Her recipes focus on home cooking in an urban, organic, gluten conscious kitchen.  Some of her tasty recipes include a Ricotta, Fresh Fig and Arugula Quesadilla, Sweet Potato and Red Beet Mash, Green Tomato Pie and much more, so be sure to check out Mardi’s blog for more delicious offerings.

Red Cabbage Wraps with Quinoa and Goat Cheese

1 whole red cab­bage

1 small pack­age of goat cheese

1 cup Alter Eco Red Quinoa

1 small shal­lot minced

1 Tbs California Olive Ranch, Miller’s Blend Extra Virgin Olive Oil

1/3  cup of Now Foods Agave Nectar or Y.S. Organic Bee Farms Pure Premium Clover Honey

a few drops of Berenego Vineyards Balsamic Vinegar

Ingredients

Bring large pot of water to boil and place whole cab­bage in the pot. Cover and let sim­mer for about 10 min­utes or until outer leaves eas­ily come off. After 10 min­utes, use a pair of tongs to remove as many of the soft­ened cab­bage leaves as you can until they start to show resis­tance. Place leaves aside and let the rest of the cab­bage con­tinue to sim­mer for another 10 min­utes. Con­tinue until you have desired num­ber of leaves (1 leaf can be split down the mid­dle to form two wraps).

While cab­bage is boil­ing, cook red quinoa accord­ing to direc­tions on the box. Once quinoa is close to being ready, place olive oil and shal­lots on small pan on medium to high heat and let sim­mer until shal­lots become translu­cent (about 5 min­utes). When quinoa is fin­ished cook­ing, mix in shal­lots and olive oil. Place wraps on plate or cut­ting board and fill with a few crum­bles of goat cheese (about 2 tsps) and a spoon­ful of quinoa.

Fill­ing should be placed closer to the bot­tom of the wrap for eas­ier rolling. Start­ing from the bot­tom, roll cab­bage into small wrap. In a small bowl, mix together agave or honey and bal­samic vine­gar and driz­zle on top of wrap (or on top of fill­ing if you prefer).

iHerb sells thousands of natural food items, everything from stevia to gluten free flours to much more!  Click here to take a look at our product offerings.  If  you’re new to iHerb, you can use Coupon Code WOW123 to get $5 off your first order.